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10.03.10 by  

Spicy Ice Cream Sandwiches

If you’ve got a set of taste buds that like it hot and an ice cream maker with nothing to do, put a Mexican spin on a childhood dessert. This recipe is a cool blend of sweet vanilla with a kick of heat. Keep the extinguisher handy. Olé.

There’s no reason your hankering for Mexican has to stop with tequila and tacos. Take your craving one course further: dessert. This recipe takes the sweet innocent ice cream sandwich you knew as a kid and gives it an adult spin courtesy of jalapeños. Because the cool sweetness of ice cream helps remedy hot-pepper-burning mouth, this treat is a Catch-22 of sorts, which will make you love it that much more. Sandwiched between two slices of grilled sweet cornbread, the whole concoction is a bit of a mind bend. The only thing missing from the recipe is a chaser of mezcal.

If you're feeling creative but a touch lazy, just top a bowl of dark chocolate ice cream with a sprinkling of these bad boys.

Jalapeño Ice Cream Sandwich

This is nothing like what the ice cream man delivered.

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 3 jalapeño peppers (split in half)
  • 1 vanilla bean (split in half)
  • 1/4 cup molasses
  • 3 tablespoons cornstarch
  • Dried cranberries
  • Sweet cornbread loaf
  1. Pour heavy cream, milk, sugar and salt into a medium saucepan.
  2. Add molasses, jalapeños and vanilla bean.
  3. Place over medium heat and cook until bubbles start to form.
  4. Remove from heat, cover, let cool to room temperature.
  5. Strain out solids.
  6. Add ½ cup of saucepan mixture in another bowl and whisk in cornstarch.
  7. Add this mixture to original saucepan and put back on stove on medium heat.
  8. Continue to heat and taste: when mixture has thickened to coat spoon, and cornstarch is undetectable by taste, take off of heat.
  9. Pour into a bowl and cover with a piece of plastic wrap. *Note: Wrap should touch the top of the mixture to prevent a skim from forming.
  10. Let cool in fridge until completely cool (generally, 3 to 4 hours).
  11. Freeze in ice cream maker until consistency of soft-serve ice cream. Put in freezer overnight.
  12. Cut loaf of cornbread into sandwich-size slices.
  13. Place a scoop of ice cream on one slice and top with cranberries, then place another slice of cornbread on top. Note: if you can, grill the cornbread for a minute on each side for grill-marks.